Pasta with fava beans, bacon, and cherry tomatoes

Name: Pasta with fava beans, bacon, and cherry tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Pasta Short Neapolitan Mafalde 14.1 oz; Fava beans to shell 3.3 lbs; Pancetta 6.5 oz; Pomodori di Pachino (cherry tomatoes) 2 cups; Fresh scallion 1; Pecorino cheese to grate 2.75 oz; Thyme 1 sprig; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it es fr de br

843

Calories per serving

Lactose Free

Energy Kcal 843
Carbohydrates g 90.4
of which sugars g 6.6
Protein g 26.7
Fats g 41.6
of which saturated fat g 14.84
Fiber g 8.5
Cholesterol mg 66
Sodium mg 650

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Pasta fave pancetta e pomodorini is this really great spring dish from Lazio that totally captures the essence of Italian home cooking. Seriously, it's amazing. You've got tender fresh fava beans, the salty punch of pancetta, and juicy cherry tomatoes that just brighten every bite. In Lazio, people can't wait for the first fava beans of the year to make something like this. And look, the crispy pancetta pairs so well with the soft beans, while the tomatoes add a tangy sweetness. It’s a combo that balances everything out. Pasta with fava beans is light yet super satisfying. Even with just a few ingredients, each one stands out—especially those cherry tomatoes. They're really really flavorful. It’s a prime example of how Italian cuisine can be delicious without being complicated. In the beautiful Lazio region, dishes like this are popular when the weather warms up. Everyone craves quick, simple, fresh meals. The way the pancetta turns all golden and crunchy before adding the beans and tomatoes? Super inviting. Plus, the moist pasta soaks up all the flavors, with every bite offering a taste of everything. This pancetta pasta recipe is perfect for busy weeknights or when you want something special without too much effort. I mean, if you’re looking for easy pasta recipes that deliver real seasonal flavor, this one really hits the mark. Italian pasta dishes are beloved for using seasonal ingredients and keeping things simple. No question. This means you get big flavors from just a few ingredients, without feeling too heavy. This cherry tomato pasta recipe lets those spring ingredients shine, making it a favorite for anyone who loves fresh food with that little extra punch. Whether you’re dining solo or sharing with friends, it’s a dish that brings a bit of Italian sunshine to your table—celebrating the bright tastes of spring with every forkful.

INGREDIENTS: Pasta 14.1 oz (400 g) - Short Neapolitan Mafalde; Fava beans 3.3 lbs (1.5 kg) - to shell; Pancetta 6.5 oz (180 g); Pomodori di Pachino (cherry tomatoes) 2 cups (300 g); Fresh scallion 1; Pecorino cheese 2.75 oz (80 g) - to grate; Thyme 1 sprig; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

Preparation

How to prepare Pasta with fava beans, bacon, and cherry tomatoes

To prepare pasta with fava beans, bacon, and cherry tomatoes, first shell the fresh fava beans by splitting the pod in half and extracting the seeds 1. Then remove the growth covering the fava bean seeds 2. Blanch the fava beans in plenty of salted boiling water for 4 minutes 3, drain them, and cool them under running water. Set aside some of the fava bean cooking water that can be used to mix the pasta sauce.

Now put the bacon, cut into strips, in a pan with a chopped spring onion and a drizzle of oil 4 and cook until the bacon has released its fat and become very crispy 5. At this point, remove the bacon from the pan and let it dry on a paper towel 6.

Transfer the fava beans to the pan where you cooked the bacon and cook for 3 minutes 7; add the cherry tomatoes cut in half 8, continue cooking, mixing well, trying to break the cherry tomatoes so that they release their juice. Meanwhile, prepare the water for the pasta, bring it to a boil, add the pasta, and drain it al dente 9.

Add the bacon to the fava beans and cherry tomato sauce and sauté all the ingredients for another 5 minutes 10, adding some fava bean cooking water if it is too dry. Adjust the seasoning with salt and pepper, being careful not to oversalt because the pecorino cheese will also add flavor. Add the pasta to the pan 11, mix the entire preparation, and finish with a drizzle of olive oil, a little finely chopped thyme, and finally grated pecorino cheese 12. Mix well and serve immediately.